Thanks to the goodness of friends, I’m up and kicking and back in the kitchen. I’d planned on just giving you another condiment recipe, since I have a backlog (chipotle ketchup anyone?), but when I sent out the query for everyone’s dream coffee shop pastry/baked good, A-K gave me the best: “My dream pastry right now is a gf vegan maple cranberry cornmeal muffin with sweet potato frosting… it’s kinda intense!” Intense…but delicious.”

Of course I had to make it. Immediately. So after waking up and taking a shower and getting the right screws for my brand spankin’ new VA front license plate (we don’t have front plates in GA and my car didn’t have any screws on the front), I hit up Fresh Market and the Co-op for ingredients. Although I forgot to make the flour mixture exactly the way I wanted it (talking on the phone to my mother while baking is, perhaps, not the smartest idea ever), the muffins turned out gloriously corntastic and cranberry tart. The cream cheese frosting and I are not exactly at the place we’d like to be (a little liquidy), but it tastes sweet and sweet potatoey which is exactly what I was going for. Together? Well, A-K, it’s a match made in heaven. So thank you.

Oh, and for those of you who missed out: pretend you’re in a coffee shop chock full of vegan and gluten-free pastries and baked goods. What would you order?

In a bowl and using a handheld mixer, beat together the cream cheese, Earth Balance, and sweet potato puree. Slowly add the powdered sugar until the right, stiff consistency is achieved. Add the vanilla.

frosting a muffin is something i’ve gotta start doing, and did you say chipotle ketchup?! ooooh! i can’t wait for more of your condiment posts. i just printed off the bbq sauce recipe, and i still have your mayo ‘n mustard recipes from earlier this year. yay!